Instant Pot Black Bean Soup
I don’t know of anything that is as yummy, nutritious, inexpensive, and easy as this! Bonus: perfect for Meatless Monday.
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Servings: 6
Ingredients
- 1 pound dry black beans rinsed
- 1 medium onion diced
- 1 green bell pepper sliced
- 3 ribs celery diced
- 1 14.5 oz can of good quality diced tomatoes
- 6 cups chicken or vegetable stock
- 2 T cumin
- 1 T chili powder
- 1/2 tsp paprika
- 1 1/4 tsp salt
- 2 bay leaves
Instructions
- In the instant pot, dump in the broth and the beans. If any beans are floating, fish them out and put them in the garbage.
- Combine all other ingredients into the instant pot and mix well.
- Put on the lid, twist the valve to the “sealing” position, and cook on manual high pressure for 40 minutes.
- When done cooking, let the pressure release naturally (this just means not to twist the pressure release valve) for at least ten minutes. Then you can twist the valve if you choose, or you can wait even longer for the pressure to fully release naturally. Unless you press “cancel” then the pot will keep warm for you even after it depressurizes.
- Take half of the soup and transfer it to a blender, and blend until smooth. Then put the blended half of the soup back into the pot. *this step is optional, but I like the texture of the soup better when I blend half of it.
- Serve with sour cream, tortilla chips, avocado slices, and grated cheese.
Notes
Note: The soup will thicken as it cools. Also, soaking the beans for an hour or two will decrease unwanted side effects (gassiness) of eating beans, so if that is a concern for you, soak your beans first. 😜